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İSLAM FIKHINA GÖRE NEBİZ VE NEBİZE BENZEYEN İÇECEKLER İLE SIVI GIDA MADDELERİNE BİLİMSEL YAKLAŞIM

Helal ve Etik Araştırmalar Dergisi, 2023-06, Vol.5 (1), p.1-13

ELGÜN, Adem

2023

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Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

Journal of food science and technology, 2014-01, Vol.51 (1), p.59-66

2014

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Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Journal of food engineering, 2006-12, Vol.77 (3), p.680-686

2006

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Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana

Food chemistry, 2006, Vol.98 (2), p.329-337

2006

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Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies

Journal of food engineering, 2007-02, Vol.78 (3), p.1074-1078

2007

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EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES

Journal of food processing and preservation, 2013-02, Vol.37 (1), p.1-9

2013

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Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

Food Science and Technology Research, 2013, Vol.19(2), pp.195-200

2013

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THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS

Journal of food quality, 2010-12, Vol.33 (6), p.728-741

2010

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Erratum: Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle [Food Sci. Technol. Res., 16(6), 557-564]

Food Science and Technology Research, 2010, Vol.17(2), pp.E1-E1

2010

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EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS

Journal of food quality, 2008-04, Vol.31 (2), p.156-172

2008

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Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2013-03, Vol.19 (2), p.195-200

2013

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Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle

Food Science and Technology Research, 2010, Vol.16(6), pp.557-564

2010

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EFFECTS OF BUCKWHEAT ( FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES: EFFECTS OF BUCKWHEAT ON BREAD PROPERTIES

Journal of food processing and preservation, 2013-02, Vol.37 (1), p.1-9

2013

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Effect of whey concentrate addition on the chemical, nutritional and sensory properties of Tarhana (a Turkish fermented cereal-based food)

Food Science and Technology Research, 2009, Vol.15(1), pp.51-58

2009

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THE EFFECT OF SWEET WHEY AND ITS D E M O RALISED AND DELACTOSED DERIVATES ON BREAD PROPERTIES

Journal of the Faculty of Agriculture; Cilt 19, Sayı 1-4 (1988), 2011-01

2011

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The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2020-08, Vol.34 (2), p.124-131

2020

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Corrigendum to “Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product” [Journal of Food Engineering, 77 (2006) 680–686]

Journal of food engineering, 2007-08, Vol.81 (3), p.642-642

2007

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Erratum

Food science and technology research, 2011-03, Vol.17 (2)

2011

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TİCARİ ŞARTLARDA ÜRETİLEN FARKLI TİP EKMEKLER İÇİN ELLE VE MEKANİZE HAMUR İŞLEME İLE KATKILAMANIN HAMUR VE EKMEK ÖZELLİKLERİNE ETKİSİ

Journal of the Faculty of Agriculture; Cilt 19, Sayı 1-4 (1988), 2011-01

2011

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A Research on the Mechanization of Liquid Ferment System for Bread making (Turkish with English Abstract)

Gıda, 2007-12

2007

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A Research on Determination of the Relationship between Baking Quality of Flour and Dough Rheologic Properties Measured with Different Methods (Turkish with English Abstract)

Gıda, 2006-10

2006

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A Research on the Optimization and Comparing with other Quality Parameters of Delayed Zeleny Sedimantation Test which Uses to Predict Baking Quality of Wheat Flours Demaged by Sunn Pest (Eurygaster intergriceps and Aelia rostrata)

Gıda, 2015-03

Elgün, Mustafa Şamil Argun, Adem

2015

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The Effects of the Different Warm Conditioning Procedures on Milling Quality (Turkish with English Abstract)

Gıda, 2001-12

2001

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The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread II. Qualitative Properties of Bread (Turkish with English Abstract)

Gıda, 1988-12

1988

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The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate (SSL) in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread I. The Rheological Properties of the Dough (Turkish with English Abstract)

Gıda, 1988-08

1988

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İSLAM FIKHINA GÖRE NEBİZ VE NEBİZE BENZEYEN İÇECEKLER İLE SIVI GIDA MADDELERİNE BİLİMSEL YAKLAŞIM

Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana

Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies

EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES

Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS

Erratum: Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle [Food Sci. Technol. Res., 16(6), 557-564]

EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS

Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread

Effects of Chickpea Flours and Whole Egg on Selected Properties of Erişte, Turkish Noodle

EFFECTS OF BUCKWHEAT ( FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES: EFFECTS OF BUCKWHEAT ON BREAD PROPERTIES

Effect of whey concentrate addition on the chemical, nutritional and sensory properties of Tarhana (a Turkish fermented cereal-based food)

THE EFFECT OF SWEET WHEY AND ITS D E M O RALISED AND DELACTOSED DERIVATES ON BREAD PROPERTIES

The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza

Corrigendum to “Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product” [Journal of Food Engineering, 77 (2006) 680–686]

Erratum

TİCARİ ŞARTLARDA ÜRETİLEN FARKLI TİP EKMEKLER İÇİN ELLE VE MEKANİZE HAMUR İŞLEME İLE KATKILAMANIN HAMUR VE EKMEK ÖZELLİKLERİNE ETKİSİ

A Research on the Mechanization of Liquid Ferment System for Bread making (Turkish with English Abstract)

A Research on Determination of the Relationship between Baking Quality of Flour and Dough Rheologic Properties Measured with Different Methods (Turkish with English Abstract)

A Research on the Optimization and Comparing with other Quality Parameters of Delayed Zeleny Sedimantation Test which Uses to Predict Baking Quality of Wheat Flours Demaged by Sunn Pest (Eurygaster intergriceps and Aelia rostrata)

The Effects of the Different Warm Conditioning Procedures on Milling Quality (Turkish with English Abstract)

The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread II. Qualitative Properties of Bread (Turkish with English Abstract)

The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate (SSL) in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread I. The Rheological Properties of the Dough (Turkish with English Abstract)

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